I fell in love with lemon pancakes on a trip to San Francisco, and nothing has compared since. The tart flavor is so refreshing to a typically heavy dish, and I when I found this recipe, I knew it would instantly become a favorite.
I would recommend this recipe to anyone who likes lemon... or pancakes... or breakfast.
I skipped out on the lemon curd sauce, because I can't eat pancakes with anything but a small pool of maple syrup.
tip: I separated the eggs and whipped the whites separately, folding them into the mixture at the very end. They were the lightest and fluffiest pancakes we ever had. Couldn't believe I made them!